Makdous (original) (raw)
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Eggplant dish from the Levant
Makdous
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|---|---|
| Course | Hors d'oeuvre |
| Place of origin | Middle East |
| Region or state | Syria, Jordan, Lebanon, and Palestine |
| Main ingredients | Eggplants, walnuts, red pepper, garlic, olive oil, salt |
A Syrian meal, with makdous at the lower left of center. Continuing clockwise are a salad, hummus, haloumi and baba ganouj, with pita bread partially visible at the upper right corner.
Makdous (Arabic: المكدوس or sometimes المقدوس) is a dish of oil-cured aubergines. Part of Levantine cuisine (Syria, Jordan, Lebanon, and Palestine), they are miniature, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. Sometimes chilli powder is added.[1]
Makdous is usually prepared by Syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack.[2]